Harbaum, Britta:
ISBN 9783899597370

Characterization of Free and Cell-Wall-Bound Phenolic Compounds in Chinese Brassica Vegetables. Schriftenreihe des Instituts für Humanernährung und Lebensmittelkunde der Christian-Albrechts-Universität zu Kiel Bd. 45 # Pb., 116 S., 19 Abb., davon 4 in Farbe, 10 Tab.

SCHLAGWORTE:
Polyphenole
Pak Choi
Kohlgemüse, chinesische
HPLC-ESI-MS

It has been shown that Brassica species potentially exert inhibitory activity against chronic diseases like cancer due to their phytochemical content. In China, cabbages play a major role in the human diet, but Chinese cabbages, such as pak choi or Chinese leaf mustard, are not well known in Europe. Additionally, there is only scant knowledge about the phenolic composition of Chinese Brassica vegetables (Chinese cabbage pak choi and Chinese leaf mustard). The overall objective of this thesis was to contribute to the existing knowledge on free and bound polyphenols in Chinese Brassica vegetables. By providing information on the polyphenols' occurrence, structure, and concentration, as well as qualitative and quantitative changes they undergo by food processing, e.g., this thesis may help food researchers to evaluate the health-promoting effects of vegetables from this important species.

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